"Summery and refreshing dinner bowl today: rice noodles, butter beans cooked in turmeric and a pinch of pink salt, green beans, tomatoes, spinach, cucumber, peas, sauerkraut. I did try to take a bowl photo with dressing a few days ago and it lowkey made it look awful hahah so I chose not to repeat that mistake, but my go-to combo at the moment is a mixture of balsamic glaze, tamari and tahini, plus a very generous amount of nutritional yeast on top. Hope you’re all having a great week and happy 4th if July to all my American friends! 😊"
Butter Bean and Rice Noodle Salad
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Recipe Intro From earthofmariaa
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 3-4
Recipe Card
ingredients
- 7 ounces rice noodles, cooked according to package directions
- 2 (15 ounce) cans butter beans, drained and rinsed
- 2 teaspoons turmeric
- 2 tablespoons tamari, or 1/2 teaspoon himalayan pink salt
- Handful green beans
- 1/2 cup peas
- 8 vine tomatoes, chopped
- 2 cups spinach
- 1/2 large cucumber, chopped
- Sauerkraut, for serving
- Dressing, of choice, for serving
Method
Step 1
Add the beans to a saucepan with the turmeric and tamari/pink Himalayan salt and stir for 2-3 minutes to heat up.
Step 2
Bring a pot of water to boil. Cook the green beans and peas for around 3-4 minutes, until bright green and soft.
Step 3
Serve the noodles, butter beans, green beans and peas with the tomatoes, spinach, cucumber, sauerkraut and a sauce/dressing of your choice.